Coconut and chili pan fried haddock

I've never really had a lot of fish in my diet, when I was young fish fingers was all the fish I had and even then it wasn't that often. The past few months I've felt more conscious about the lack of fish in my diet, so I recently bought and froze a portion of haddock waiting for another night when I'd be dining solo. Tonight was the night, so I researched a few recipes for white fish and found what sounded delicious and very simple in a book my sister had bought me for Christmas, Anjum Anand's Indian Food Made Easy.

The original recipe has 8 fenugreek seeds in the marinade but I don't have any and left them out. The original recipe also uses halibut but I used my haddock.

It was incredibly simple! And fantastically delicious! A great way to kick off on getting more fish into my diet.

Coconut and chili pan fried haddock

Serves 1

Ingredients
1 Haddock steak (or any other firm white fish), skinned
1 tbsp dessicated coconut
1 tbsp flour
1 tbsp vegetable oil

Marinade
1/2 a large red chili, deseeded and finely chopped
2 cloves of garlic, finely chopped or grated
1/2 inch of ginger root, peeled and grated
1 tsp white wine vinegar (I substituted rice wine vinegar)
1 tsp ground coriander
salt to taste
1/4 tsp ground pepper
1 tsp vegetable oil

Recipe
1. Mix the marinade ingredients well, and pour over the fish. Leave to marinate for 30 minutes.
2. Mix the flour and coconut. Coat the fish in the mixture.
3. Heat the oil in the pan to a low medium heat and place the fish in the pan.
4. Cook on 1 side for 4 minutes, turn and cook a further 3-4 minutes.

The recipe book suggests serving with a warm salad, I decided I wanted chips instead!

PS sorry about the slightly blurred photo. I promise looked amazing and tasted better.